Instruction No. 20 of 2010 on good practices in hygiene, production, and procedures based on the hazard analysis and critical control points (HACCP) in the food establishments.

This Instruction lays down the procedures for the implementation of good practices in hygiene, production, and procedures based on HACCP in food production and processing plants. It consists of the following Chapters: General Provisions (I); HACCP – Principles and guidelines for their implementation (II); Qualifications and responsibilities of business operators (III); Methodology for official controls (IV); and Final provisions (V).